Side Dish

ElaineHN's Black Bean and Corn Salad is for Side Dish.

ElaineHN's Black Bean and Corn Salad takes 10 minutes to prepare.

ElaineHN's Black Bean and Corn Salad takes several minutes to cook.

ElaineHN's Black Bean and Corn Salad makes 10 servings.

The ingredients for ElaineHN's Black Bean and Corn Salad are:

1 can (14 oz.) Black Beans - rinsed & drained well
1 can (14 oz.) Yellow Corn - drained
1 cup diced Red Ripe Tomatoes
1/2 cup mild diced Onions
1 clove Garlic - crushed or finely chopped
2 tbsp Fat Free Italian or Balsamic Vinaigrette Salad Dressing

Optional (for a more Latin/Mexican flavor):
Fresh Cilantro - chopped
Fresh Parsley - chopped
Finely minced jalapeno or other peppers to taste

Here is how you make ElaineHN's Black Bean and Corn Salad:

1. Drain liquid from corn, rinse beans and allow to drain well while you chop the tomatoes and onions.2. Mix all ingredients in bowl. 3. Add herbs &/or peppers per your own preference. 4. Can be served immediately, but I prefer to refrigerate several hours or over night to allow the flavors to mix.Makes approx. 10 one-half cup servings.** This works great as a side dish, topping for a green salad, pita or wrap filling, or can be served as a 'salsa' to accompany mild fish, chicken or pork tenderloin.Number of Servings: 10Recipe submitted by SparkPeople user ELAINEHN.

The nutritional information for ElaineHN's Black Bean and Corn Salad is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 69.2

• Total Fat: 0.6 g
• Cholesterol: 0.1 mg
• Sodium: 273.6 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 3.5 g
• Protein: 3.6 g

The dietary needs meet for ElaineHN's Black Bean and Corn Salad is Vegetarian